I really enjoy a good wedge salad and order them on occasion at a few popular chain restaurants – BJ’s Restaurant and Brewhouse, Outback Steakhouse and Ruth’s Chris Steak House. Not sure what side of the steakhouse vs. steak house fence I reside on, I just know that nothing beats a good, crispy wedge salad on a chilled plate. Whether there is a space or not between “steak” and “house” doesn’t get me all fired up. Just bring on the wedge.
I started searching for copycat recipes online and found a couple and tweaked the ingredients to my liking. I’ve not always been a huge blue cheese fan. I’ve come to realize that there is a HUGE difference between blue cheeses and paying a little extra for quality is worth it. I am strangely also not a fan of blue cheese dressing on my wedge salads – I’m a simple gal that prefers ranch with chunks of blue cheese sold separately :).
I braved Costco 2 days before the holidays to score some Point Reyes Original Blue™ and it was totally worth dodging pumpkin pie toting holiday shoppers to get some. The above wedge was just under $15.00 – sorry I forgot to note the actual weight. I know I was able to use it in several other recipes as well. An additional bonus to braving Costco was scoring two awesome dog beds for the fur kids.
I was first introduced to Point Reyes Original Blue Cheese at a Foodbuzz festival in San Francisco. It was being served at one of the sponsored parties I attended. It was velvety smooth and had more of a medium to strong flavor punch compared to some that tend to overwhelm your palate. I have also tried their White Cheddar and would love to try their Point Reyes Toma.
My next wedge salad ingredient find was this Limited Edition – Wright Brand – Honey Bourbon Flavored Bacon. I found it at a Walmart Neighborhood Market for $8.99. This is SCREAMIN’ good bacon. I baked it on parchment paper in the oven and it crisped to perfection, while still leaving me with a center cut – meaty texture – easy for crumbling onto my salads. I’ve since gone back to stock up – I’ve got a package in the freezer and another one ready in the fridge for random BLT delights. Dan is a big fan.
The one thing I like about Outback’s wedge is their use of a balsamic reduction. I knew I needed to recreate that in my own version, so I ended up using that portion of one of the copycat recipes I found on Pinterest via Lexie’s Kitchen and Living blog.
Balsamic Drizzle Ingredients:
- 1/2 Cup Balsamic Vinegar
- 1/8 Cup Honey
- 1/4 Teaspoon Sea Salt
Salad Ingredients:
- 1 Head Iceberg Lettuce – quartered
- 1/4 to 1/2 Medium Sized Red Onion – finely diced
- 1-2 Medium Tomatoes – seeded and diced – could also use grape or cherry
- 8 Bacon Strips – 2 per salad
- Point Reyes Original Blue Cheese
- Ranch Dressing – I made a pack of Hidden Valley Original Ranch
Directions
- Chill plates for at least 30 minutes prior to serving.
- In small sauce pan, bring Balsamic Drizzle ingredients to a gentle simmer and reduce to a thick syrup.
- Make ranch dressing and chill. Could also use pre-made/bottled.
- Cook, crumble and set aside bacon. Note: I baked mine in the oven at 350º F. on parchment for 20-25 minutes.
- Cut lettuce into four wedges and place on chilled plates.
- Drizzle with ranch dressing and then add tomato, red onion and crumbled bacon to each wedge.
- Top salads with balsamic glaze drizzle and blue cheese crumbles and serve.
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I made the salad several times over my holiday break and know that it will continue to be a “go to” recipe for me. I also stopped in at an Outback just to try theirs again and I like being able to control the amount of dressing used – they get pretty generous. I prefer it on the lighter side, especially when used in combination with the balsamic drizzle. Sure, I can ask for dressing on the side, but it’s all about how things are layered my friends… the ranch goes first, always FIRST. 🙂
In other news… I had a fabulous Christmas/winter break and I’m pretty excited to see what’s in store for 2015. It’s definitely time to get back in the kitchen. I took advantage of easy dinners and tried some new restaurants with friends, but I also started the new year off right by getting back to my usual Sunday meal prep for the week. Now I just need to get back to exercise, baby steps… baby steps.
1 comment
My mouth is watering now….. I LOVE wedge salads… I’m a ranch girl most of the time but strange enough… on a wedge salad I prefer the blue cheese dressing and crumbles! Yum!!